2 tb Extra-virgin olive oil

      1    Celery stalk with leaves,

           -finely chopped
      1 md Carrot, finely chopped

      1 md Onion, finely chopped

      2 cl Garlic, finely chopped

  1 1/2 lb Ground turkey

      1 tb Dried oregano

    1/2 c  Dry red wine

    1/2 c  Half-and-half

      1 cn Plum tomatoes, crushed

           -slightly, with juices
           -(28 oz)
      2 tb Tomato paste

      1 c  Defatted chicken broth

           Salt to taste
           Freshly ground black pepper
           -to taste
      1 lb Cooked linguine

      2 tb Chopped flat-leaf parsley,

           -for garnish
  To lighten a traditional Bolognese sauce, I substituted lean ground
  turkey for the more traditional ground beef. It's necessary to taste
  and adjust seasonings as you go along, since the flavor of turkey is
  not as strong as beef. I've added a generous amount of oregano and
  garlic for spice and sauteed the meat in extra-virgin olive oil for
  more flavor. Have patience with this sauce - the long, slow simmer is
  what makes it so delicious. Freshly grated Parmesan is perfect to
  serve alongside.
  1. Place oil in a large, heavy pot over medium-low heat. Add the

  celery, carrot, onion and garlic, then cook 8-10 minutes, stirring
  occasionally.
  2. Raise heat to medium and add the ground turkey and oregano. Cook

  for about 8 minutes, stirring and breaking up the meat, until it
  begins to brown.
  3. Add the wine and simmer for about 10-12 minutes. Add the

  half-and-half and simmer until nearly reduced, about 6-8 minutes.
  4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer

  and cook over medium-low heat, partially covered, for 1 hour,
  stirring a few times. Season to taste with salt and pepper.
  5. Serve hot over just-cooked linguine and sprinkle with chopped

  parsley.
  Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.